• 3 ounces ramen noodles, (discard any flavor packet)
• 3 Tbs. soy sauce
• 1 Tbs. cornstarch
• 1 tsp. sugar
• 1-1/4 lbs. flank steak or top sirloin, thinly sliced across the grain
• 2 Tbs. vegetable oil
• 1 Tbs. Asian sesame oil
• 2 tsp. fresh ginger, minced
• 1 clove garlic, crushed
• 2 ounces mushrooms, sliced
• 1 cup scallions, chopped
• 3/4 lb. frozen chopped spinach, thawed and drained

Cook ramen noodles in a large pot of boiling salted water 3-4 minutes, or until al dente. Drain thoroughly. Set aside and keep warm. Combine next 3 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced beef in a mixing bowl. Pour sauce over beef and toss to coat. Heat vegetable and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger, garlic, and mushrooms about 45 seconds. Add beef and marinade and stir-fry about 2 minutes or until beef begins to brown. Add scallions and stir-fry about 2 minutes, or until scallions are softened. Add spinach and stir-fry another 45 seconds. Serve with noodles.

Per serving: calories 381, fat 21.6g, 50% calories from fat, cholesterol 75mg, protein 33.6g, carbohydrates 14.2g, fiber 4.4g, sugar 2.5g, sodium 979mg, diet points 9.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 3.7, Sugar: 0.1, Very lean meat protein: 4.3

  view detailed nutritional information

The recommended wines are: Burgundy, Gewürztraminer, or Chardonnay.